Chinese Chilli Chicken
Cooking Time: 25 minutes
Serves: 2
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1 Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.

2 Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.

3 Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).

4 Serve with rice or noodles.

The fresh chilli can be left out if you do not want too much heat.
If you have fresh ginger, you can use some grated in place of the ground ginger.

See Also: Recipes
  Chicken & Mushroom Stir Fry
  Sweet & Sour Chicken
  Chicken Chow Mein
  Chicken & Pineapple with Cashew Nuts
See Also: Book Reviews
  Ken Hom's Hot Wok - 150 One-pan Wonders by Ken Hom
  The Chinese Kitchen by Eileen Yin-Fei Lo
  The Wisdom of the Chinese Kitchen by Grace Young
  Ken Hom's Foolproof Chinese Cookery by Ken Hom

Recipe Ingredients
1 tablespoon Groundnut Oil
4 Chicken Thigh Fillets
medium Onion
2 cloves Garlic
1/4 teaspoon Ground Ginger
1/2 Orange Bell Pepper
1 medium Chilli
1 tablespoon Dark Soy Sauce
1 tablespoon White Wine Vinegar
1 tablespoon Sherry
1.5 tablespoons Chilli Sauce
1 tablespoon Granulated Sugar
1/2 teaspoon Salt
200ml Vegetable Stock

Chinese Chilli Chicken

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